prosciutto mushroom ravioli w/brown butter & sage

Name: Prosciutto Mushroom Ravioli w/Brown Butter & Sage
Prep time: 30 min
Cook time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: - olive oil; 2 tablespoon(s) minced shallot; 2 cup(s) assorted mushrooms diced fine; 1 teaspoon(s) minced garlic; - salt and fresh pepper; 1/2 pound(s) finely chopped prosciutto; 1/2 cup(s) reggiano cheese; - fresh pasta sheets or won ton wrappers; 2 tablespoon(s) softened cream cheese; 4 tablespoon(s) unsalted butter; 4 - fresh sage leaves

34 Pinches 5 Photos

Lisa G. Sweet Pantry Gal

Buffalo, NY

Updated on Nov 8, 2014

These are amazing!!! A bit funky looking but I just started making homemade pasta, I should get better with time! Not only does the homemade pasta make a great dish, the filling I could eat right out of the bowl!! Thats what this recipe focuses on is the filling and the brown butter sauce. So use your favorite recipe for homemade pasta, (wonton wrappers work as well) and give the filling and sauce a try. Crazy good!!!!!

Rate

prep time 30 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

- olive oil
2 tablespoons minced shallot
2 cups assorted mushrooms diced fine
1 teaspoon minced garlic
- salt and fresh pepper
1/2 pound finely chopped prosciutto
1/2 cup reggiano cheese
- fresh pasta sheets or won ton wrappers
2 tablespoons softened cream cheese
4 tablespoons unsalted butter
4 - fresh sage leaves

How To Make prosciutto mushroom ravioli w/brown butter & sage

Step 1

Heat oil in med sauce pan over med heat. Add shallots cook for 30sec. Add the mushrooms and cook till soft about 5min. Season with S&P then add garlic and prosciutto, cook for one minute. Remove from heat and pour into big bowl adding 1/4 cup of the reggiano and cream cheese , mix well. It will look like a ground beef mixture.

Step 2

Prepare Your pasta sheets or lay out your won tons and fill with teaspoon of filling, brushing egg wash around the filling and close and pinch pasta together.
Step 3

Add to sheet pan and dust with flour so they dont stick together. Drop into boiling water and cook for 5-6min. Remove with slotted spoon and drain on paper towels.
Step 4

BROWN BUTTER SAGE SAUCE Melt butter in saute pan cook till brown just before burning point. Pour into another warmed ready saute pan, tear or cut sage leaves and add, stir to butter. Add raviolie to pan a few at a time to coat gently. Serve and garnish with remaining reggiano and chives optional.
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